Crispy Brussel Sprout Chips
I’m obsessed with this high-fiber, and low-calorie salty snack! As much as I love potato chips and French fries, convincing me brussell sprouts would be a good alternative was not easy, until I started making them this way~
I never thought brussel sprouts could become one of my favorite side dishes! They are one of those ‘so darn nutrition packed’, how can they possibly taste good?
With this recipe, not only will you be loving them, but they are a GREAT side dish at any dinner party.
Volunteer to bring a dish and at least you know you have one super light’n’healthy part of your meal no matter what else is served.
Non-stick cooking spray
Brussel Spouts (as many as desired)
Black Pepper and pinch of salt
Amino Acid Sauce or Low Sodium Soy Sauce
1 Whole Egg or 2 Egg-whites (or as many as desired depending on amount of brussel sprouts.
- Preheat oven to 375°F.
- Cut off the bottom tip of each sprout. Then slice length-wise into 3-4 slices (depending on size of the sprout). Of coarse you can make chips by peeling the leaves back but that is extremely tedious and I don’t really get the ‘fix’ by eating the thin leaves. But you’re call!
- Mix your egg(whites) with a few tablespoons amino or low sodium soy sauce and toss them over the sprouts. I put them in a ziplock bag and pour in the sauce and shake around to get them evenly coated.
- Lay them on your baking pan (pre sprayed with non-stick cooking spray).
- Sprinkle with salt.
- Bake for 8 minutes, then up temperature to about 415 and bake for another 3-5 minutes or until crispy. Every oven is a bit different so just keep an eye on them the first time and you will get to know exactly what works!
oh and if you makes any ‘personalizations’ to the recipe, I want to know! Post in comments below or tag a picture! (instagram/com/AmandaRussellfss).
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